Redcurrant Jelly
Ingredients
900 gm Redcurrants
900 gm Granulated white sugar
Method
Put the sugar into an oven-proof dish place in the oven to warm - temperature 150�C. Also put 2 1lb jam jars in the oven to heat.
Place the fruit (with stalks) into a preserving pan and bring slowly to a boil. Stir and press the fruit to release the juice. After about 10 minutes, add the warmed sugar and stir until the sugar is completely dissolved. Then bring the mixture to a rapid boil and boil for about 8 minutes.
Line a large sieve with muslin/gauze. Pour the liquid into the sieve and allow to drip through. If you are not concerned with having very clear jelly, you can press the liquid to extract as much as possible. Pour the jelly into warmed jars and seal.
Acknowledgements
Delia Smith
24 Sep 2023
Shirl Seath